Have a batch of these in the freezer ready to bake for a holiday brunch.




Makes 48 pieces.

Line baking sheets with parchment paper or leave ungreased; set aside.

Filling: In cake pan, toast hazelnuts in 350°F (180°C) oven until fragrant, about 10 minutes. Briskly rub nuts in tea towel to remove as much of the skins as possible; finely chop and set aside. 

Divide pastry in half. On lightly floured surface, roll out each half into 10-inch (25 cm) square. Brush with chocolate, leaving 1/2-inch (1 cm) border on all sides. Sprinkle with nuts. Starting at 1 end, roll up to centre of square; roll up opposite end to meet in centre. Arrange rolls, seam side down, on prepared pans. Cover and freeze until firm, about 15 minutes.

In bowl, beat egg yolk with 1 tbsp water; brush over rolls. Using serrated knife, trim ends; cut each roll into twenty-four œ-inch (5 mm) thick slices. (Make-ahead: Layer between waxed paper in airtight container; freeze for up to 2 weeks.) Place on prepared pans.

Get the recipe: Quick Puff Pastry

Nutritional facts Per piece: about

  • Sodium 37 mg
  • Protein 1 g
  • Calories 73
  • Total fat 6 g
  • Cholesterol 15 mg
  • Saturated fat 3 g
  • Total carbohydrate 5 g


  • Iron 2
  • Folate 5
  • Vitamin A 4
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Baking & Desserts

Chocolate Hazelnut Palmiers